Italian Meatballs With Capers (Polpettine Ai Capperi)

• 1 pound finely ground lean veal
• 1 tablespoon butter
• 13 cup finely minced onions
• 1/4 cup fine fresh bread crumbs
• 2 tablespoons milk
• 1 small egg, lightly beaten
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 teaspoon dried marjoram, crushed
• 2 tablespoons finely chopped parsley
• 1/4 cup drained capers
• 1/4 cup flour
• 1 tablespoon corn, peanut or vegetable oil
• 1/4 cup dry white wine

1. Put the meat in a mixing bowl.
2. Heat the butter in a saucepan and add the onions.
3. Cook, stirring, until the onions are wilted.
4. Set aside and let cool briefly.
5. Soak the bread crumbs in the milk and add this to the meat.
6. Add the egg, cooked onions, salt and pepper.
7. Add the marjoram and parsley and blend well.
8. Divide the mixture into 14 portions and flatten each.
9. Make a slight depression in the center of each meatball.
10. Add an equal portion of the capers in the center of each.
11. Bring up the edges and shape into balls, enclosing the capers in the center.
12. Dredge each ball in flour and shake off excess.
13. Heat the oil in a heavy, nonstick skillet and add the meatballs without crowding.
14. Cook, turning carefully, until the meatballs are browned on all sides, about 8 to 10 minutes.
15. Add the wine and cover closely.
16. Let simmer 12 minutes.
17. Serve with a little of the hot pan liquid spooned over.

ground lean veal, butter, onions, bread crumbs, milk, egg, salt, freshly ground pepper, parsley, capers, flour, corn, white wine

Taken from cooking.nytimes.com/recipes/1956 (may not work)